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David Chang returns to his old stomping grounds (he was brought up in northern Virginia) to open a local concept that borrows heavily from his New York-born noodle bar. The menu reads like a greatest hits list of Chang’s Asian fare, including dishes like pork buns and pork belly ramen. Also available in the starkly decorated restaurant, save for a few splashes of art on the wall: Old Bay pork rinds and kimchi stew made with pork shoulder. (We’re sensing he has a thing for pork.) Reservations are available for the fried chicken and bo ssam meals intended to feed groups of up to eight.